Nyt Cooking Gnocchi Brussel Sprouts
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Add Brussels sprouts and onion.
Nyt cooking gnocchi brussel sprouts. Add the chopped garlic and as much of the red pepper flakes as youd like depending on how spicy youd like the dish to be. Preheat oven to 450 degrees F. Add garlic and red pepper flake if using.
Simply as the Brussels sprouts are cooking Boil some heavily salted 2tbsp water. Heat a large sauté pan over medium-high heat and lightly coat with olive oil. Give it a try and let me know what you think.
Cover and simmer until water is absorbed and gnocchi are tender about 10 minutes. Cook and stir until onion starts to turn translucent about 5 minutes. Break up any gnocchi that are stuck together add them to the pan and cook covered and undisturbed until golden brown on one side 2 to 4 minutes.
Drizzle with olive oil. The two main ingredients are also things I always have on hand. Gnocchi is the plural for Gnoccho which rarely feels perhaps.
I made some small tweaks to the original NYT recipe and have added notes about what Ill do differently next time I make this dish. This recipe allows you to simply brown the Gnocchi directly from the package. Think gnocchi with crispy sides tender browned brussels sprouts with crispy edges with a browned butter sauce and a bright hint of lemon.
Cook the bacon in a large skillet over medium heat until just barely crisp. Roast stirring once or twice until the gnocchi are plump and the Brussels sprouts are tender 18 to 20 minutes. Slice and seed 1 lemon.
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